Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must

Author： Valero E.   Moyano L.   Millan M.C.   Medina M.   Ortega J.M.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.78, Iss.1, 2002-07, pp. : 57-61

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